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Take your cheese and wine pairing up a notch with Chef Stephanie’s dreamy cheese brûlée. Perfect for those unexpected clear sky winter days and goes down a treat with our Chenin Avec Chêne.

Cheese Brûlée

  • 300g healy’s cheddar
  • 300g camembert /lanquedoc
  • 2L Cream
  • 200ml Milk
  • 2 sprigs thyme
  • 10 egg yolks
  • Pinch salt
  • Pinch pepper
  1. Heat cream, milk and thyme until simmering. Take off the heat and allow the thyme infuse forabout 5 minutes.
  2. Blend and strain through a sieve.
  3. Mix eggs, salt and pepper and slowly add the hot milk into the egg mix, whisking between each addition.
  4. Pour into prepared tins.
  5. Bake in a bain marie at 150°C for 15-20 minutes or until the custard is set.
  6. Caramelise the top with some thyme infused sugar before serving.

Honeycomb

  • 1 ½ cup sugar
  • 4 Tbsp honey
  • 4 Tbsp water
  • 3 tsp bicarb
  1. Heat sugar, water and honey to 150°C.
  2. Whisk in the bicarb.
  3. Pour onto silicon mat and leave to cool.

Pear puree

  1. Peel pears and cook in a simple syrup until soft.
  2. Blend until smooth

To serve, make a salad with some freshly sliced pears, rocket, pecan nuts and pieces of honeycomb. Dot with the pear puree and enjoy!

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